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Pumpkin & Ricotta Stuffed Shells

Pumpkin & Ricotta Stuffed Shells

Perhaps “stuffed” is quickly becoming a thing around here. Stuffed desserts, and now stuffed pasta shells.

These stuffed shells are simple and straightforward, and while they don’t taste quite as strongly of pumpkin as a dish titled “pumpkin stuffed shells” should (in my opinion), it’s nice to know that there’s more than just cheese inside. Still, I might up the pumpkin if I made it again. As is, we tasted ricotta and marinara and not much else. We even upped the garlic, sage, and pecorino when we stuffed the second half of the shells the next day, just so there’d be more flavor.

Pumpkin & Ricotta Stuffed Shells

I’ll be frank when I say this recipe makes a lot, although maybe not 10 servings as the original recipe states. Still, more food than we usually cook for the two of us. We got about two and a half of these 7×11 pans, and between the two of us lasted for about 2 dinners and a lunch. Maybe we overstuffed the shells, as we did have leftover shells, and maybe we overstuffed our bellies, as 5-6 shells made for a good single serving.

Either way we were full and happy, happy and full.

Now, what else can I find around here to stuff?

Pumpkin & Ricotta Stuffed Shells

Yield: 8 to 10 servings

Ingredients:

1 (12-ounce) box jumbo pasta shells (about 40 shells)
1 tablespoon olive oil
1 (15-ounce) can pure pumpkin
2 cups (16-ounces) whole-milk ricotta
1 egg
1 1/2 cups grated Pecorino Romano cheese
3 large garlic cloves, minced (about 1 tablespoon)
2 tablespoons finely chopped sage
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 (25.25-ounce) jar tomato basil pasta sauce

Directions:

Preheat oven to 350 degrees F.

Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until just al dente. Drain and rinse with cool water. Arrange in a single layer on a baking sheet to cool completely. Set aside.

In a large bowl, mix together pumpkin, ricotta, egg, 1 cup of Pecorino cheese, garlic, sage, salt and pepper.

Divide sauce evenly among two 9" x 13" baking dishes. Fill each shell with the pumpkin-cheese mixture and arrange shells in baking dishes. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, or until hot and bubbly. Unbaked shells can also be covered and refrigerated for up to 2 days.

Allow shells to stand for 5 minutes before serving. Serve topped with remaining Pecorino cheese.

Recipe from Delallo.

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46 CommentsLeave a Comment →

  1. 1
    Posted On February 14, 2013 at 8:48 am

    I’m ’bout to stuff my face with these shells oh yes I am.

    Reply

  2. 2
    Posted On February 14, 2013 at 9:15 am

    These sounds great!

    Reply

  3. 3
    Posted On February 14, 2013 at 9:25 am

    I havent made stuff shells in ages, this sounds rich and delicious – love the use of pumpkin!

    Reply

  4. 4
    Posted On February 14, 2013 at 9:51 am

    Mmm the perfect comfort food!

    Reply

  5. 5
    Posted On February 14, 2013 at 9:56 am

    This seriously made my morning. What a fabulous idea!!

    Reply

  6. 6
    Posted On February 14, 2013 at 10:10 am

    I’m already obsessed with this recipe. Obsessed with it. I’ll check back in after I make them!

    Reply

  7. 7
    Posted On February 14, 2013 at 10:15 am

    Love the addition of pumpkin and you really never can go wrong with ricotta. Thanks for sharing :)

    Reply

  8. 8
    Posted On February 14, 2013 at 10:34 am

    I love anything with pumpkin. Long before Thanksgiving, and long after Thanksgiving, I am always in the mood for it. Thanks for the recipe. I can already taste the creaminess of the meal!

    Reply

  9. 9
    Posted On February 14, 2013 at 11:43 am

    I have never ever had stuff shells. My husband is obsessed though. We watched cannelloni being stuffed the other day and now we have to try it out.

    Reply

  10. 10
    Posted On February 14, 2013 at 12:56 pm

    I love any kind of stuffed shells!

    Reply

  11. 11
    Posted On February 14, 2013 at 1:36 pm

    These stuffed shells sound so easy, but rich and filling and hearty too! Definitely a great way to use up the random pantry jars of pumpkin left over from Thanksgiving. :)

    Reply

  12. 12
    Posted On February 14, 2013 at 1:43 pm

    I stocked up on canned pumpkin at the end of fall because it went on crazy sale. Time to use it up!

    Reply

  13. 13
    Posted On February 14, 2013 at 1:48 pm

    ooooo these look fabulous! I might try them with a creamy cheese sauce as well :)

    Reply

  14. 14
    Posted On February 14, 2013 at 2:19 pm

    They look so delicious!

    Reply

  15. 15
    Posted On February 14, 2013 at 3:32 pm

    oh i love the idea of making stuffed shells and adding a little pumpkin to it! :)

    Reply

  16. 16
    Posted On February 14, 2013 at 5:32 pm

    I’ve got all these ingredients on hand except the shells- gotta get to the store to make!

    Reply

  17. 17
    Posted On February 15, 2013 at 1:29 am

    I can hardly image, that 5-6 shells only would be enough for me. I wanna get stuffed with these – right now!
    Greetings from Germany :o)

    Reply

  18. 18
    Posted On February 15, 2013 at 3:19 am

    I’m HUNGRY now

    Reply

  19. 19
    Posted On February 15, 2013 at 8:22 am

    hi – these look so delicious

    you need to say when to add the tomato sauce :)

    thanks
    Betty B

    Reply

    • Posted On February 20, 2013 at 9:38 am

      It’s there in step 4: “Divide sauce evenly among two 9″ x 13″ baking dishes.”

    • Posted On February 21, 2013 at 7:54 am

      oops sorry :) *blush*

  20. 20
    Posted On February 15, 2013 at 9:05 am

    I made something exactly like this (except a lot cheesier!) this past October! Funny how great minds think alike :)

    Pumpkin Alfredo Stuffed Shells:
    http://cookingwithcakes.com/pumpkin-alfredo-stuffed-shells/

    Reply

  21. 21
    Jen
    Posted On February 15, 2013 at 10:25 am

    Anyone know if these would be weight watcher friendly or the calories?

    Reply

    • Nicole
      Posted On February 18, 2013 at 9:11 am

      Go on myfitnesspal
      you can put recipes in and it will tell you the calories per serve =)

  22. 22
    Posted On February 15, 2013 at 10:44 am

    Stuffed Shells are one of my favorite dishes. I haven’t tried them with pumpkin but I bet they are delicious! Great idea.

    Reply

  23. 23
    Liz
    Posted On February 15, 2013 at 10:48 am

    Looks Amazing!! And I just have to ask, what kind of silverware do you have?? I absolutely adore it.

    Reply

  24. 24
    Dawn Siemer
    Posted On February 15, 2013 at 3:56 pm

    Maybe some pumpkin pie spice would make them more pumpkin-y. I may have to try it!

    Reply

  25. 25
    Posted On February 15, 2013 at 5:08 pm

    Great way to cut the cheesiness of stuffed shells. Such a lovely dinner idea.

    Reply

  26. 26
    Posted On February 15, 2013 at 6:20 pm

    Oh, I was thinking about other ways to use big shells. This could be it. They look fab!

    Reply

  27. 27
    Posted On February 16, 2013 at 6:01 am

    Keep on stuffin’…this looks amazing! Stuffed shells were a favorite as a kid. Yum! Yes, please!

    Reply

  28. 28
    Posted On February 16, 2013 at 11:17 am

    I love pumpkin any time of year. For some strange reason, I’ve only made stuffed shells once. This recipe’s inspiring me to make it again.

    Reply

  29. 29
    Posted On February 16, 2013 at 2:28 pm

    I love stuffing foods, from desserts to vegetables to pasta! The most fun I’ve had is baking chocolate cupcakes in hollowed out orange peels. I’ve also made these pumpkin-ricotta stuffed shells before and really enjoyed them. Like you said, they are perfect for making you feel happy and full, or vice-versa.

    Reply

  30. 30
    Posted On February 16, 2013 at 7:01 pm

    These look so tasty, I’m making these for my next dinner party! Thank you!

    Reply

  31. 31
    Loraine
    Posted On February 20, 2013 at 11:20 am

    Looks wonderful! Making it tonight for girl’s night :)

    But, did you mean 2 cups OR 8 ounces or ricotta? Two cups would be 16 ounces.

    Reply

    • Posted On February 20, 2013 at 1:05 pm

      Yup, you’re right. :) Recipe has been updated!

  32. 32
    Posted On February 23, 2013 at 5:43 pm

    These are in the oven right now. Very excited to try them! One question- where does the 1 tbsp of olive oil go? I’ve read the recipe repeatedly- am I just missing it?

    Reply

  33. 33
    Posted On February 23, 2013 at 6:47 pm

    Yum! I added these lovelies to my weekly favorites! Thanks for sharing!

    Reply

  34. 34
    Posted On February 26, 2013 at 5:01 pm

    I made these on Sunday. Of course, my sad excuse of a grocery store did not even have jumbo shells, so I made these with manicotti instead.

    Good recipe overall, but I ended up putting ALL of the sauce and pasta in one pan, since I only used 8 oz of manicotti. I think if I made this again, I’d add some spicy sausage. But the pumpkin and ricotta mixture was really good.

    Reply

  35. 35
    Stephanie
    Posted On March 12, 2013 at 9:44 pm

    These sound fantastic! Do you know how well they would freeze?

    Reply

  36. 36
    Rachel
    Posted On March 21, 2013 at 8:06 pm

    I made these today with my friend who never cooked before in her life. The recipe worked out really well – I was able to teach her a number of techniques and the results were AH-MAZING! Thank you, Lindsay! :) I personally could taste the pumpkin, sage, garlic, and Pecerino in the mix – did you update the recipe from the first one you tried where you couldn’t taste anything besides marinara and ricotta? Either way, I’m never going back to the traditional way of making baked shells! Thanks again!

    Reply

  37. 37
    helen
    Posted On August 17, 2013 at 9:45 am

    Some changes I made that may make it a bit more tasty. Cook 3 more cloves of minced garlic in olive oil after they are slightly cooked add a package of sliced baby bella mushrooms cook until just about tender, add a glug or two of brandy, deglaze the pan add the jarred tomato sauce (I use classico 4 cheese). Stir thoroughly. Add some fresh chopped basil at the end.
    Prepare the shells as above but add another can of pumpkin to the ricotta mixture. Use the normal amount of cheese BUT also grate some parmigiano regianno and sprinkle on top before cooking, it browns up beautifully. This is my family’s favorite fall dish.

    Reply

  38. 38
    helen
    Posted On August 17, 2013 at 9:47 am

    Whoops! Forgot one thing. The sage I use is dried and I use Albanian rubbed sage from Penzy’s. It has an intense sage taste and really brings out the pumpkin and autumnal flavor of this dish.

    Reply

  39. 39
    Chelsa
    Posted On October 27, 2013 at 6:21 pm

    This recipe is fantastic. I added pumpkin pie spice, extra sage and garlic. Topped with fresh basil and a little more cheese. Easy recipe. Great anytime or for a cold cozy night in.

    Reply

  40. 40
    Alice DEPerna
    Posted On November 8, 2013 at 7:10 pm

    great for adults b ut I do not think youngsters would like the pumpkin..

    Reply

    • Posted On November 9, 2013 at 8:47 am

      Honestly? They won’t even know. :)

  41. 41
    Elisa
    Posted On December 9, 2013 at 7:22 pm

    Am I blind, or did you never say what to do with the olive oil??

    Reply

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